Classic Reuben Sandwich

Name: Classic Reuben Sandwich
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 8 slices Rye bread (marbled or light); 1 lb Cooked corned beef, thinly sliced; 1 cup Sauerkraut, drained and squeezed dry; 8 slices Swiss cheese; 1/4 cup Butter, softened, or olive oil for grilling; 1/2 cup Mayonnaise (for Russian Dressing); 2 tbsp Ketchup (for Russian Dressing); 1 tbsp Prepared horseradish (for Russian Dressing); 1 tsp Worcestershire sauce (for Russian Dressing); 1 tsp Sweet paprika (for Russian Dressing); Pinch Garlic powder (for Russian Dressing); Salt and black pepper To taste (for Russian Dressing)

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The Reuben sandwich is a beloved American classic, especially popular around March with leftover corned beef. It’s a symphony of flavors and textures: warm, thinly sliced corned beef piled high, balanced by the sharp tang of sauerkraut, and enriched by nutty Swiss cheese. All of this goodness is generously spread with a homemade Russian dressing and grilled to perfection between two slices of hearty rye bread, creating a truly satisfying meal.

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Prep Time15 min

Cook Time10 min

Servings4 servings

DifficultyEasy

Equipment

Small BowlSpatulaLarge Skillet or Griddle

Instructions

1
Prepare the Russian dressing: In a small bowl, combine mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, sweet paprika, and garlic powder. Mix well. Season with salt and black pepper to taste. Set aside.
2
Lay out the rye bread slices. On four slices, spread a generous amount of Russian dressing. On the other four slices, spread a thinner layer, or leave plain if preferred.
3
On each of the four dressing-coated slices, layer two slices of Swiss cheese, then a generous portion of thinly sliced corned beef (about 1/4 lb per sandwich), followed by 1/4 cup of well-drained sauerkraut.
4
Top each sandwich with another slice of Swiss cheese and then the remaining slices of rye bread. Press gently to compact the sandwiches.
5
Heat a large skillet or griddle over medium heat. Butter the outside of each sandwich (or brush with olive oil). Place the sandwiches in the hot skillet.
6
Cook for 4-5 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted and gooey. You may need to press down on the sandwiches with a spatula to ensure even grilling. Serve immediately, cut in half if desired.

Nutrition

Calories780 kcal

Protein45g

Fat48g

Carbohydrates

Frequently Asked Questions

Can I make this with pastrami instead of corned beef?

Yes, a Reuben made with pastrami is often called a 'Rachel' sandwich. It's a delicious variation and works just as well with the other ingredients.

What if I don't have rye bread?

While rye bread is traditional and adds a distinct flavor, you can use other sturdy breads like sourdough or even a hearty whole wheat bread in a pinch. The flavor profile will be slightly different but still enjoyable.

How do I make sure the sauerkraut isn't too soggy?

It's crucial to drain and squeeze as much liquid as possible from the sauerkraut before adding it to the sandwich. Excess moisture can make the bread soggy during grilling.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.